Ingredients

Directions

Preheat oven to 475 degrees F. In cup, combine fennel with 1⁄2 teaspoon coarsely ground pepper and 1⁄2 teaspoon salt; use to rub all over pork.

In 12-inch skillet with oven-safe handle (or with handle wrapped in double-thickness of foil for roasting in oven later), heat oil over medium-high heat until hot. Add pork and cook 5 minutes, turning to brown all sides.

Add grapes and broth to skillet; heat to boiling. Cover and put in oven to roast 15 to 18 minutes or until meat thermometer inserted in thickest part of pork reaches 150 degrees F. Internal temperature of meat will rise about 5 degrees F upon standing.

Tips & Techniques

Try tenderloin with a side of polenta. Slowly whisk 1 cup instant polenta and 1/4 teaspoon salt into 4 cups boiling chicken broth; stir until polenta is thick and creamy, about 5 minutes. (Polenta is sold in boxes, near the rice and other grains.)